Italian

Heather's Eggplant Lasagna is for Dinner.

Heather's Eggplant Lasagna takes 30 minutes to prepare.

Heather's Eggplant Lasagna takes 120 minutes to cook.

Heather's Eggplant Lasagna makes 16 servings.

The ingredients for Heather's Eggplant Lasagna are:

2lb extra lean ground beef
2 can diced tomato
2 can zesty tomato sauce (I like hunt's spicy)
2 red peppers diced
1 green pepper diced
1 cup mushrooms diced
1 medium onion diced
chilli flakes to taste
2 tbsp. minced garlic
oregano and basil to taste
Healthy harvest whole grain lasagna noodles
1 eggplant sliced thinly
1 pkg sliced low fat provolone cheese
2 cups spinach

Here is how you make Heather's Eggplant Lasagna:

Brown & season ground beef with garlic, basil, oreganoDrain well, rinse in hot running water. Drain thoroughly.Mix all diced veggies, can tomatoes and sauces, and beef in deep pot. This will make lots!Spray casserole dish with non-stick and layer sauce, noodles, sliced eggplant and spinach. Finish with slices of provolone on top.Cover with foil and bake for 2 hrs.Cool and freeze one dish for later!Serving Size: Makes two dishes x 8 slices eachNumber of Servings: 16Recipe submitted by SparkPeople user CANADIANHEATHER.

The nutritional information for Heather's Eggplant Lasagna is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 303.2

• Total Fat: 12.6 g
• Cholesterol: 45.2 mg
• Sodium: 236.6 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 6.2 g
• Protein: 18.4 g

Heather's Eggplant Lasagna is Italian cuisine.